Prep Cook

Candidates should be reliable, timely, consistent, organized, a team player, and able to energize and motivate.  A commitment to serving the highest quality food and mindfulness of presentation at all times is essential.  The ability to give and receive feedback is necessary.  A willingness to learn will help open doors to future opportunities, growth, and development. 

• Set-up/breakdown and continual maintenance of expo station
• Readily communicate all items that are 86ed or modified to management and service team
• Ensure all sauces, condiments, togo, paper, etc. are stocked before the shift and throughout
• Happily assist other employees in their tasks
• Perform station opening/closing and sidework duties each shift always checking out with the manager on duty
• Prepare and present menu items that meet both guests’ requests and Bottega Louie standards/recipes
• Follow the prep list posted daily paying attention to par levels
• Follow a strict adherence to recipes and job aides with the Bottega Louie standards Follow safety and sanitation practices when executing daily tasks and recipes
• Keep all product in rotation following FIFO
• Label all items with correct dates, labels and expiration disposing of any non quality items
• Communicate daily with the chef about waste, items running out, freshness issues and substitution items
• Treat all equipment and smallwares with care
• Communicate daily with the chef on any equipment issues or items that will affect the quality of the items produced
• Have a full understanding of table numbers and seat positions 
• Manage ticket times and pace of the dining room 
• Notify the manager of any guest complaint, issues with equipment or breakage that would affect the supply or quality of items for service 
• Demonstrate leadership by displaying job expertise, flexibility, positive attitude, initiative, organization, communication skills and enthusiasm
• Understand and embody the Bottega Louie Brand

Knowledge & Experience:

• Love working in a high performance environment.
• Have a current CA Food Handlers’ Certificate
• Days, nights and weekends are required, as are holidays
• We require at least 2 years experience cooking in a high volume and/or luxury restaurant concept